avec légumes en papillote et crème à la lime
Amateurs de cuisine mexicaine, unissez-vous! Les crevettes et les légumes assaisonnés cuisent parfaitement sur le gril, ce qui réduit la chaleur de la cuisine. La crème à la lime ajoute une touche finale acidulée. Ingrédients: Crevettes • Tortillas de farine (farine de blé, eau, huile de canola, sel, sucre, huile de soya, mono- et diglycérides, pyrophosphate acide de sodium, propionate de calcium, sorbate de potassium, bicarbonate de sodium, bicarbonate de potassium, phosphate d'aluminium de sodium, lactate de calcium, sulfate d'aluminium sodique, farine de blé enrichie, fécule de maïs, acide fumarique, chlorure de potassium, assaisonnement (levure autolysée, chlorure d'ammonium), gomme de guar, phosphate monocalcique, chlorhydrate de l-cystéine, amylase, enzymes, métabisulfite de sodium) (blé, sulfites) • Poivron • Maïs facile à décongeler (maïs, vinaigre modifié) • Limes • Échalote • Crème sure (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) (lait) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Coriandre • Brochette de bois.
Allergens
Utensils
Tags
Crevettes
285 g
Tortillas de farine
6 unit(s)
Assaisonnement mexicain
8 g
Crème sure
1 unit(s)
Maïs en grains
113 g
Poivron
1 unit(s)
Lime
1 unit(s)
Coriandre
7 g
Brochettes en bois
6 unit(s)
Échalote
1 unit(s)
Huile*
1 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
Sucre*
0.25 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 450°F). Wash and dry all produce.
- Soak skewers in warm water for 5 min.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Finely chop cilantro.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- In a small bowl, combine sour cream, lime zest, half the cilantro and 1 tsp (2 tsp) lime juice. Season with salt and pepper
- Peel, then cut shallot into 1/8-inch slices.
- In another small bowl, combine remaining lime juice, 1/4 tsp (1/2 tsp) sugar and salt. Add shallots, then mix to combine.
- To a medium bowl, add corn, peppers and 1 tbsp (2 tbsp) oil. Season with half the Mexican Seasoning, salt and pepper, then stir to combine. Arrange veggie mixture on one side of a 18x12-inch piece of foil. Fold foil in half over veggie mixture and pinch edges to seal pouch. Set aside. (NOTE: Make 2 pouches for 4 servings.)
- Wrap tortillas in foil.
- Using a strainer, rinse shrimp. Pat dry with paper towels. Season with remaining Mexican Seasoning, salt and pepper.
- Drain skewers, then divide and thread shrimp evenly onto skewers. Place assembled skewers on a plate to bring to the grill.
- Bring foil pouch vegies, tortillas, shrimp skewers and a clean plate to the grill.
- Place foil pouch veggies on one side of the grill. Close lid and grill 12-14 min, until tender. Remove to plate.
- Meanwhile, place the tortilla packet on the grill next to the foil pouch. Close lid and grill 5-6 min, flipping once, until warmed through.
- Add shrimp skewers to the grill. Close lid and grill for 1-3 min per side, until opaque.**
- Remove shrimp skewers to the clean plate.
- Divide tortillas between plates. Top with veggies.
- Top with shrimp and pickled shallots.
- Drizzle with crema.
- Sprinkle with remaining cilantro.
- Squeeze a lime wedge over top.
580
kcal
Calories
17
g
Fat
4.5
g
Saturated Fat
77
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
32
g
Protein
190
mg
Cholesterol
1740
mg
Sodium
0.1
g
Trans Fat
1050
mg
Potassium
300
mg
Calcium
5
mg
Iron
